Oysters Casino

Total Time:
1 hr 20 min
55 min
25 min

4 servings

  • 4 strips bacon
  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped roasted red pepper
  • 1 teaspoon minced garlic
  • 1 teaspoons chopped fresh parsley leaves
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • Pinch cayenne
  • 2 dozen oysters, shucked, liquor and bottom shells reserved
  • Preheat the oven to 375 degrees F.

  • Place the bacon on a baking sheet and roast for 10 minutes. Remove from the oven and let cool. Cut each strip into 6 equal portions, for a total of 24 pieces.

  • Increase the oven temperature to 400 degrees F.

  • In a bowl, using a rubber spatula, cream together the butter, shallots, pepper, garlic, parsley, salt, lemon juice, and cayenne.

  • Place the reserved oyster shells on a large sheet pan and place 1 oyster inside of each. Spoon a small amount of oyster liquor onto each oyster, top with 1 teaspoon of the flavored butter and 1 bacon piece. Bake until bubbly and firm, about 15 minutes.

  • Remove the oysters from the oven. Arrange 4 oysters on each of 4 plates and serve immediately.

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5.0 4
This recipe is delicious. I used fresh oysters and fresh clams. It worked fantastic with both of them. item not reviewed by moderator and published
These were a breeze to make and very tasty. Save the shells for when you can't get whole oysters and you can make this recipe with fresh shucked oysters from the fish market. item not reviewed by moderator and published
Simply fantastic! No other way to describe it. Stick to the recipe exactly, use fresh ingredients, and you'll want to eat these every day. item not reviewed by moderator and published
That is what my wife said to me as I asked her to comment on this recipe. We love watching Emeril, and she loves oysters. This was my first attempt at duplicating an Emeril recipe in my meager suburban kitchen. I'm sure if she'd been able to sample it in person, as crafted by the master, she'd say 10 stars on a scale of one to five. item not reviewed by moderator and published

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Recipe courtesy of Tyler Florence